DANDELION GREENS & GOAT CHEESE FRITTATA
PPV: 7 (using the WeightWatchers.com eTools Recipe Builder)
**Note: By using reduced-fat feta cheese instead of soft goat cheese , you can reduce the PPV by 1. Replace with or fat-free feta cheese and you can reduce it by 2 PPV
|4 large egg(s)|
|1/2 tsp lemon zest|
|2 clove(s) (medium) garlic clove(s), minced|
|1 1/2 pound(s) dandelion greens, (about 1 large bunch) stemmed and washed|
|7 item(s) egg white(s)|
|1 tsp kosher salt|
|1/2 tsp black pepper|
|4 oz soft-type goat cheese|
- Boil dandelion greens in salted for about 3-5 minutes. Drain, cool and squeeze greens to get rid of excess water.
- Roughly chop greens in food procesor or by hand.
- Whisk eggs, add garlic. zest, salt and pepper, goat cheese and dandelions.
- Spray a large non-stick pan with olive oil pan spray. Pour in mixture and using a silicon spatula (or wooden spoon) cook eggs mixing occassionally. Divide onto 4 plates and enjoy with a green salad.
Note: You can use wilted greens in warm salad, bake in tart, add to soup, gratin or pasta, braised or sauteed. Dandelion greens are earthy, nutty, and bitter in a pleasing way.